Sweet Potato Noodles with Purple Cabbage and Creamy Almond Sauce

These vibrant sweet potato noodles are tossed with sautéed purple cabbage, creamy almond sauce, and fresh basil for a delicious, gluten-free, plant-based main or side dish. Perfect for a healthy weeknight dinner or colorful holiday platter.

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Course: Main, Side

Cuisine: Fusion, Plant-Based

Calories: 300

Ingredients Equipment Method Notes

Ingredients

2 medium sweet potatoes, spiralized into noodles
2 cups shredded purple cabbage
2 tbsp olive oil
1 clove garlic, minced
¼ cup creamy almond butter
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tbsp rice vinegar or lemon juice
2–3 tbsp warm water (to thin sauce as needed)
2 tbsp sliced almonds (for garnish)
2 tbsp fresh basil leaves, torn or chopped
salt and pepper to taste

Equipment

spiralizer for making sweet potato noodles
Large Skillet nonstick or cast iron
Mixing Bowl for almond sauce
wooden spoon or spatula

Method

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shredded purple cabbage and sauté until just softened, about 3–4 minutes. Remove and set aside.
Add remaining olive oil to the skillet. Add spiralized sweet potato noodles and garlic. Sauté for 5–7 minutes until just tender but not mushy. Season with salt and pepper.
In a small bowl, whisk together almond butter, soy sauce, maple syrup, rice vinegar, and 2 tablespoons warm water until smooth. Add more water for desired consistency.
Return cabbage to the pan with noodles. Pour in sauce and toss everything gently to coat evenly. Heat for another 1–2 minutes until warmed through.
Serve warm, topped with sliced almonds and fresh basil. Optional: add crushed red pepper for spice.

Notes

For extra protein, top with grilled tofu or shredded rotisserie chicken. Use a spiralizer to prep noodles easily. Sauce can be made ahead and stored for 3–4 days. This recipe is naturally gluten-free and vegan-friendly with the right sauce choice.